PROCESSING PRICE LIST
WHOLE DEER (90 LBS. OR LESS) -------------------------------------------DEER HIND ---------------------------------------------------------------DEER FRONT ------------------------------------------------------------DEER BACKSTRAP ----------------------------------------------------DEER RIBS ---------------------------------------------------------------HOG PROCESSING
40 LB. OR LESS ---------------------------------------------------------41 LB. TO 70 LB. --------------------------------------------------------71 LB. AND UP ----------------------------------------------------------PORK BUTT PROCESSING -----------------------------------------NILGAI PROCESSING (EXOTICS, LARGE DEER) ---------------------------TURKEY PROCESSING ----------------------------------------------TURKEY SMOKING ----------------------------------------------------SMOKED CHICKEN, DUCK, OR GOOSE ------------------------GRINDING (NO PACKAGING) (MINIMUM 10 LBS.) ----------------------CUTLETS (NO PACKAGING) ----------------------------------------REGULAR LINK SAUSAGE (MINIMUM 25 LBS.PER FLAVOR) ---------------CHEESE ADDED -----------------------------------------------EXTRA
BBQ LINKS (5 PER LB. / MINIMUM 25 LBS.) --------------------------------------CUSTOM SMOKING SAUSAGE (SAUSAGE STUFFED BY CUSTOMER)-------CHORIZO-MEXICAN SAUSAGE (MINIMUM 25 LBS.) --------------------REGULAR MIDGET LINKS (SLIM JIMS) (MINIMUM 12 LBS. PER FLAVOR)------REGULAR SUMMER SAUSAGE (MINIMUM 12 LBS.) -------------------REGULAR PAN SAUSAGE (MINIMUM 12 LBS.) ---------------------------
65.00 EACH
11.00 EACH
11.00 EACH
4.50 EACH
6.00 EACH
35.00 EACH
55.00 EACH
.85 PER LB.
4.00 EACH
.85 PER LB.
9.00 EACH
15.00 EACH
6.00 EACH
.50 PER LB.
.50 PER LB.
1.00 PER LB.
.89 PER LB.
1.00 PER LB.
.65 PER LB.
1.20 PER LB.
2.30 PER LB.
1.35 PER LB.
.80 PER LB.
SUMMER SAUSAGE WITH CHEESE & JALAPENO (MINIMUM 12 LBS.)
2.45 PER LB.
DRYING SAUSAGE OR MIDGETS (MINIMUM 12 LBS. PER FLAVOR) ----.65 PER LB.
SEASONING - JALAPENO-SPICY-HOT (MINIMUM 25 LBS. PER FLAVOR)-EXTRA
.20 PER LB.
PORK (BONELESS PICNICS) (PRICE SUBJECT TO CHANGE)-------------2.59 PER LB.
BEEF CHUCK (PRICE SUBJECT TO CHANGE)----------------------------------3.69 PER LB.
JERKY (RAW WEIGHT) (MIMIMUM 1 HIND OR 2 BACKSTRAPS)---------------7.00 PER LB.
SECTIONING HAMS FOR SMOKING -----------------------------4.00 EACH
CURING & SMOKING HAMS OR BACKSTRAPS --------------2.50 PER LB.
BACON FOR BACKSTRAP (TENDERS) --------------------------5.99 PER LB.
SEASONING FOR BBQ ------------------------------------------------.35 PER LB.
TAMALES (MINIMUM 10 DOZ. PER FLAVOR) ------------------7.50 PER DZ.
VACUUM PACKAGING ------------------------------------------------.45 PER LB.
**Try our “SUPREME PRIME BACON BURGER”
(MINIMUM 15 LBS.)
2.79 PER LB.
NOTE: ALL MEAT PROCESSED IS PACKAGED IN VACUUM SEALED BAGS FOR GOOD SHELF LIFE AND
LITTLE CHANCE OF FREEZER BURN.
ALWAYS TRY TO USE THE PACKAGES THAT LOST VACUUM FIRST.
*ORDERS MUST BE PICKED UP WITHIN TWO (2) WEEKS AFTER NOTIFIED*
~ ALL ORDERS ARE PROCESSED SEPARATELY ~
MINIMUM AMOUNTS:
POUNDS ITEM
25#--------------------------SAUSAGE, PER FLAVOR
15# (from 25# batch)-----DRY SAUSAGE PER FLAVOR
15#--------------------------SUMMER SAUSAGE
15#--------------------------PAN SAUSAGE
15#--------------------------MIDGET LINKS (reg or dry)
15#--------------------------CHILI
15#--------------------------HAMBURGER
1-HIND--------------------JERKY PER FLAVOR
10 DOZEN----------------TAMALES (6 lbs. meat)
Prasek’s Hillje Smokehouse
29714 US 59 HWY 59
El Campo, Tx 77437
979-543-8312
STORE HOURS:
Mon. - Thurs. ...............7 AM - 8 PM
Friday ..........................7 AM - 9 PM
Saturday ......................7 AM - 7 PM
Sunday ........................8 AM - 8 PM
TIP: Packing warm Game-----Meat that is warm cannot be packed with one piece touching another.
This will cause meat to spoil in the area they touch. To help prevent this problem, you can soak meat
in a bath of ice water or even cool tap water before packing. This will help draw the heat out. When
packing meat, if there is any chance of the meat being warm (cool to touch does not mean it is cool
internally), make sure to separate each piece with plenty ice.